Pho is a warm and tasty Vietnamese noodle soup that’s perfect for any day! With tender rice noodles, flavorful broth, fresh herbs, and your choice of meat, it’s like a hug in a bowl.
I love slurping up the noodles while the broth warms me up. Best part? You can add as much lime, chili, or bean sprouts as you like. It’s a fun meal to customize! 😊
Key Ingredients & Substitutions
Beef Bones: Marrow and knuckle bones are great for rich flavor. If you want a lighter broth, you can reduce the quantity or mix in some chicken bones for a twist.
Beef: Brisket is tender and flavorful, but sirloin works too. For a lighter option, try using tofu or mushrooms for a vegetarian version.
Spices: Star anise and cinnamon are key for that traditional taste. If you can’t find some spices like cardamom, don’t worry. Stick with what you have; the broth will still be delicious!
Rice Noodles: Dried flat rice noodles (banh pho) are perfect. If you’re in a pinch, substitute with egg noodles, but the flavor will be different.
How Do I Make Perfectly Clear Broth?
Clear broth is essential for great pho. Here are simple steps to achieve it:
- Roast the bones, onion, and ginger well; this deepens the flavor.
- When boiling, reduce the heat to simmer and skim any foam that rises for a cleaner broth.
- Strain the mixture through a fine sieve or cheesecloth to remove solids after simmering.
These tips ensure a delicious and clear broth that makes your pho shine! Happy cooking!
How to Make Pho
Ingredients You’ll Need:
For the Broth:
- 2 pounds beef bones (marrow and knuckle bones)
- 1 large onion, halved
- 1 4-inch piece of ginger, halved lengthwise
- 5 star anise pods
- 4 whole cloves
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cardamom pods (optional)
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 quarts water
For the Noodles and Toppings:
- 1 pound dried flat rice noodles (banh pho)
- 1 pound beef brisket or sirloin, thinly sliced
- Fresh bean sprouts (about 2 cups)
- Fresh Thai basil leaves (about 1 cup)
- Fresh cilantro, chopped (about ½ cup)
- Green onions, thinly sliced (about ½ cup)
- 2 fresh red chilies, sliced thinly
- Lime wedges for serving
- Hoisin sauce and sriracha for serving (optional)
How Much Time Will You Need?
This recipe takes about 30-45 minutes to prep and roast the bones and vegetables, plus around 4-5 hours for simmering. After that, you’ll spend about 15 minutes assembling and serving. So, make sure to set aside some time to enjoy the process!
Step-by-Step Instructions:
1. Roast the Bones and Vegetables:
Preheat your oven to 450°F (230°C). Place the beef bones, onion, and ginger on a baking sheet. Roast them for about 30-45 minutes until they are nicely browned. This step adds a delicious depth to your broth.
2. Simmer the Broth:
Transfer the roasted bones, onion, and ginger into a large stockpot. Add 4 quarts of water and bring it to a boil. Reduce the heat and let it simmer gently for about 3 hours. Skim off any foam that rises to the surface for a clearer broth.
3. Toast the Spices:
While the broth simmers, toast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds in a dry pan over medium heat until fragrant, about 3 minutes. Place the toasted spices in a spice bag or cheesecloth and add it to the simmering broth.
4. Season the Broth:
Add salt and sugar to the broth and continue to simmer for another 1-2 hours. After the simmering is complete, strain the broth through a fine sieve or cheesecloth to remove the solid bits. You should have a rich, aromatic broth ready to pour!
5. Prepare the Rice Noodles:
Cook the dried flat rice noodles according to the package instructions. Typically, this involves soaking them in warm water or briefly boiling them until soft but still chewy. Drain and set aside.
6. Prepare Meat and Garnishes:
Thinly slice the raw beef brisket or sirloin and arrange it on a plate. Get your garnishes ready: bean sprouts, fresh basil, cilantro, green onions, and sliced chilies.
7. Assemble and Serve:
To serve, divide the cooked noodles among bowls. Place a generous handful of raw beef slices on top of the noodles. Bring the broth back to a rolling boil and ladle it over the beef and noodles. The hot broth will cook the beef as you pour!
8. Add Toppings:
Garnish your pho with bean sprouts, fresh basil, cilantro, green onions, and chili slices. Serve with lime wedges, hoisin sauce, and sriracha on the side so everyone can customize their bowl adding the sauces as they like.
Enjoy your authentic, fragrant bowl of Pho! It’s a delightful meal that’s full of flavor and warmth.
Can I Use Different Types of Meat in Pho?
Absolutely! While brisket and sirloin are traditional, you can also use chicken, pork, or tofu for a vegetarian option. Just adjust the cooking time accordingly based on the type of meat you choose.
How Do I Store Leftover Pho Broth?
Leftover broth can be stored in an airtight container in the fridge for up to 4 days. If you have a large batch, consider freezing it for up to 3 months. Just make sure to cool it completely before transferring it to the freezer!
Can I Make Pho Without Roasting the Bones?
While roasting enhances the flavor, you can skip this step if you’re short on time. Simply simmer the bones with onion and ginger right away, but expect a slightly lighter broth. For best results, I recommend roasting if you can!
What Toppings Are Best for Pho?
Common toppings include fresh bean sprouts, Thai basil, cilantro, green onions, and lime. Feel free to customize your pho with additional toppings like jalapeños, hoisin sauce, or sriracha for extra heat and flavor!
